Recipes
Italian pastiera di grano
This traditional Neapolitan tart is usually made with Italian pre-cooked wheat grains, we’ve made ours with risotto rice, as it's easier to find and just as delicious.
This traditional Neapolitan tart is usually made with Italian pre-cooked wheat grains, we’ve made ours with risotto rice, as it's easier to find and just as delicious.
Cook: 2 Hours
Serves: 16
Price: £0.41 per serving
Nutritional Information
Each 120g serving contains
Energy
1886kj
376kcal
1886kj
376kcal
19%
Fat
15.5g
15.5g
Med
22%
22%
Saturates
6.8g
6.8g
High
34%
34%
Sugars
23.4g
23.4g
Med
26%
26%
Salt
0.31g
0.31g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1572kj/376kcal
Typical energy values per 100g:
1572kj/376kcal
Ingredients
500g Jus-Rol Shortcrust Pastry Block
300g Asda Risotto Arborio Rice
25g Unsalted Butter
1 Lemon, zest only
500ml Whole Milk
250g tub Asda Ricotta Cheese
300g Caster Sugar
3 Large Eggs
75g Asda Home Baking Mixed Peel
1 tbsp Orange Blossom Water
½ tsp Vanilla Extract
Icing Sugar, to dust
Method
1
Line a 23cm round cake tin (with a depth of at least 4cm) with baking paper. Put the pastry on a lightly floured surface and roll out to the thickness of a £1 coin. Use the pastry to line the cake tin, then trim the edges, reserving any scraps for decoration. Chill the pastry for at least 30 mins or until needed.
2
To make the tart filling, put the rice in a large saucepan along with the butter, lemon zest and milk. Heat until it’s just about to boil and then simmer for 20 mins, stirring, until just cooked, adding a splash more milk if needed. Allow to cool, stirring occasionally to stop it from clumping.
3
To complete the filling, put the ricotta and sugar into a large bowl and beat with an electric whisk until pale. Beat the eggs in one at a time until blended. Use a wooden spoon to mix in the cooled rice along with the peel, blossom water and vanilla until combined. Chill for 2 hrs.
4
Preheat the oven to 160ºC/140ºC fan/gas 3. Roll out the pastry reserved from scraps and cut 8 strips, roughly 2–3cm wide and long enough to fit across the top of the tart. Prick the base of the pastry case with a fork.
5
Pour in the filling and use the pastry strips to decorate the top in a diamond pattern, pressing gently against the edge of the pie case to seal.
6
Bake for 1 hr. Cover with foil, then bake for a further 25 mins. Allow to cool in the tin. Remove and dust just the pastry strips with a little icing sugar before serving the tart.
7
Serving suggestions: Make this pud your Easter showstopper, served with a dollop of whipped cream.